1Heat 2 TBS oil in a large dutch oven or heavy-bottomed pan over medium-high heat. Generously season chicken on both sides with salt and pepper. Brown in batches and set aside.
2Lower the heat and add 2 more TBS of oil then the onions, peppers and garlic. Season with salt and pepper and cover. Let the vegetables cook down for 10 minutes, or until soft. Add the chilies, tomatoes, BBQ sauce and water. Put the chicken back in, making sure its completely covered, and bring to a boil. Cover, then reduce the heat and let cook for 1-1/2-2 hours.
3Remove chicken (bones too) and turn off the heat. Set aside chicken on cutting board. Let the sauce cool down, then puree in a blender until smooth. Once the chicken has cooled slightly, shred the meat. Return the sauce to the pot, add the shredded chicken.
4Pile shredded meat and sauce on buns and serve with additional sauce and all your tailgate fixin’s.
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